Stuffed Chicken Breasts

Servings 6 people


  • 6 boneless skinless chicken breast halves pounded flat, 6-oz.
  • 2 1/2 tablespoons olive oil divided
  • 6 basil leaves
  • 7 ounces sun-dried tomatoes drained and chopped, divided
  • 6 ounces low-fat Mozzarella cheese shredded
  • 1/2 teaspoon dried rosemary crushed
  • 1/2 teaspoon dried oregano
  • Sea salt and freshly ground black pepper to taste
  • Wooden toothpicks optional


  • Preheat oven to 375 degrees.
  • Coat one side of each flattened chicken piece with 1 teaspoon of oil then place one basil leaf on top of each piece.
  • In a small bowl, combine 1/2 cup of chopped sun-dried tomatoes with the Mozzarella cheese, rosemary, oregano, salt and pepper; spoon an equal amount of this mixture on top of each basil leaf then carefully roll each chicken piece around the basil leaf and filling; secure with toothpicks if necessary.
  • Place chicken rolls in a casserole dish, seam side down; drizzle with remaining oil. Bake until golden brown.
  • Garnish with remaining chopped sun-dried tomatoes and serve.


SERVING SUGGESTION: Angel Hair pasta tossed with a little butter and grated Parmesan cheese; add a big salad on the side.
VEGETARIAN: Use non-breaded faux chicken patties instead of chicken.
KOSHER: Skip the cheese and use 6 ounces of non-dairy mayo instead.
GLUTEN-FREE: Make sure sun-dried tomatoes are gluten-free.
NUTRITION: Per serving: 402 Calories; 14g Fat; 52g Protein; 19g Carbohydrate; 4g Dietary Fiber; 114mg Cholesterol; 983mg Sodium. Exchanges: 1 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Fat.
Points: 10
Tried this recipe?Let us know how it was!